Nigella Lawson's 'quick and simple' cherry cheesecake recipe

shared her "quick and simple" cherry cheesecake that will taste delicious. With just a few staple ingredients and minimal prep time, it's ideal for a busy Sunday when you still want to serve up a treat.

The creamy filling paired with a buttery biscuit base and glossy cherry topping makes it a showstopper with very little effort. If you're after a that looks impressive but takes barely any time to prepare, 's no-bake might just be your new favourite.

Cherry cheesecake

Ingredients

125g crumbled digestive biscuits

75g soft butter

300g cream cheese

60g icing sugar

One tsp vanilla extract

Half tsp fresh lemon juice

250ml double cream

284g jar of black cherry spread

Method

Making the base
Blitz the digestive biscuits to crumbs in a food processor. Add the butter, blitz again.

Take the butter and digestive crumb mixture and press it into a 20cm springform tin.

Nigella advised: "Press a little up the sides to form a slight ridge."

Making the filling
Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

Lightly whip the double cream, and then fold it into the cream cheese mixture.

Putting it together
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula.

Put it in the fridge for a minimum of three hours, or overnight. When ready to serve, spread black cherry on top.